Frozen Lasagna Bowls
Directions
- 1Add lean ground beef, tomato paste, seasoning blend (onion powder, garlic powder, salt, Italian herbs, black pepper), two cans of crushed tomatoes, and bone broth to the slow cooker. Mix until combined.
- 2Cook on high for 3-4 hours or low for 4+ hours.
- 3Once cooked, mix and add lasagna sheets, breaking them up as you go. Add a cup of water and mix until the sheets are separated and submerged.
- 4Cover and let it cook for 20-30 minutes until the pasta is cooked.
- 5Add fat free milk, blended cottage cheese, mozzarella, and parmesan. Mix until the cheese is melted.
- 6Let it sit covered for another 10 minutes.
Ingredients
- 32 oz beef
- 2 tablespoons tomato paste
- 2 28oz cans crushed tomatoes
- 32 oz bone broth
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1.5 tablespoon salt
- 1 tablespoon Italian herbs
- 1 teaspoon black pepper
- 448 g oven-ready lasagna
- 1 cup water
- 120 ml fat free milk
- 200 g blended cottage cheese
- 120 g parmigiano reggiano
- 60 g low fat mozzarella
- 30 g low fat ricotta
- 1 chopped basil
Equipment
slow cooker